Japan's autumn foods, from yakiimo to shinmai, and why sanma costs so much in 2026

In Japan, autumn is often called the season for eating. Fruit, nuts, mushrooms, new-crop rice and grilled fish all show up in shops and on menus as the weather cools. Tokyo Cheapo's guide to Japanese fall foods lists 11 of the best known. This explainer covers the main ones and adds an update that matters this year: Japanese news reports say sanma, the classic autumn fish, now costs far more than it used to.

Fruit and nuts: apples, nashi, persimmons and chestnuts

Tokyo Cheapo says apple-picking season in Japan runs from October to December, and singles out Aomori Prefecture in Tōhoku for its apples. Nashi, or Asian pears, are in season from early August onwards. The guide points to Chiba and Tottori as prefectures known for sweet, juicy nashi.

Persimmons (kaki, 柿) come in two main types. Hachiya persimmons are astringent and very tart until fully ripe, then turn soft and almost jelly-like. Fuyu persimmons can be eaten firm, like an apple. The guide says hachiya are the type you're most likely to find in Japan. One tip from the guide: kaki can also mean oysters, so it's easy to mix the two words up.

Chestnuts (kuri, 栗) go into sweet and savoury dishes alike. Two examples are kuri-gohan, rice steamed with chestnuts, and kuri-manju, a cake-like dumpling. On sweets labels, the French word marron often appears instead of kuri.

Comfort foods: yakiimo, kabocha and ginkgo nuts

Yakiimo, or stone-roasted sweet potato, is probably the most nostalgic autumn snack. Tokyo Cheapo describes trucks with stone ovens driving slowly through neighbourhoods and stopping for anyone who flags them down. The guide calls the truck version pricey. It says convenience stores, supermarkets and even Don Quijote often sell yakiimo for less.

Kabocha (南瓜) is described as closer to butternut squash than to a Halloween pumpkin. It's simmered, added to curry, or deep-fried as tempura or a panko croquette. When simmered until soft, the rind can be eaten too.

Ginnan, or ginkgo nuts, are picked as ginkgo leaves turn gold. Toasted and salted, they're a popular izakaya drinking snack. The guide notes that large amounts can be toxic, especially for children, so it recommends eating only a few.

Rice, mushrooms and sake

Shinmai means "new rice". The guide says it is considered softer and moister than older rice and is sold only from September to December. To qualify, it must be processed and packaged in the same year it was harvested. It's often cooked with chestnuts, ginkgo nuts or matsutake.

Matsutake (松茸), or "pine mushroom", has a pine-like aroma and a meaty texture. Tokyo Cheapo says the International Union for Conservation of Nature listed matsutake as threatened in 2020. Top specimens can sell for hundreds of thousands of yen, though the guide says you can also find them at reasonable prices. Common dishes include matsutake rice, clear dashi soup and chawanmushi.

Autumn also brings seasonal sake. Hiyaoroshi (冷やおろし) is brewed in winter, then pasteurized and aged through spring and summer before its autumn release.

Why sanma is so expensive this year

Tokyo Cheapo describes sanma (秋刀魚, Pacific saury) as abundant in autumn and usually fairly cheap. It's traditionally grilled whole with salt and served with grated daikon. In 2026, though, Japanese news reports describe a very different situation.

According to Tokyo MX, this year's catch is historically poor after a good season last year. A fish shop in Shinagawa, Tokyo, was charging ¥486 per sanma on September 10. That was about double last year's price, and the fish were smaller.

Other outlets back this up. Hiroshima TV reported that landings in Kesennuma were about one-tenth of 2025's. It also said the Fisheries Agency expects the amount of sanma reaching waters near Japan to be the lowest since surveys began in 2003. A Yomiuri Shimbun report said landings had fallen by around 80% and stock levels were at a record low. Weathernews reported wholesale prices at 3.3 times last year's, with some sanma trading at ¥1,000 each.

Restaurants are adjusting. Hiroshima TV reported that one shop was using frozen sanma from 2025 and adding cheaper ingredients to its menu to keep set-meal prices steady.

Our view: Tokyo Cheapo's "usually inexpensive" description is no longer accurate for 2026. If friends or family in Japan say sanma is a luxury this year, the news reports above explain why.

Finding autumn flavours in Toronto and Vancouver

We wanted to list which Japanese grocers in Toronto and Vancouver stock kabocha, shinmai, ginnan or hiyaoroshi this season. We couldn't confirm current stock at specific stores, so we haven't named any. Imports and prices change from week to week, and we'd rather not point you somewhere that's sold out.

The people most likely to know are other shoppers. If you've seen yakiimo in a store, spotted bags of new-crop Japanese rice, or found frozen sanma at an Asian supermarket, please share it on the DOJI community board. Keep in mind that sanma prices in Japan may affect what imported fish costs in Canada too, though we haven't seen any reports confirming that.

You can also cook these dishes at home. Many are simple: simmered kabocha, chestnut rice, a bowl of plain new rice. Local tips on where to find the ingredients make them much easier to cook.

Share your autumn table

What do you look for each autumn, and where do you buy it? Join the conversation on DOJI. It's a place for Japanese speakers across Canada to swap tips on food, events and everyday life.